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Arancini

Source of Recipe

From "Martha Stewart's Appetizers" by Martha Stewart


Recipe Introduction

"These crisp-on-the-outside rice balls are deeply cheesy—in the best possible way. You can spread the preparation over a couple of days: Cook the risotto through step 2 on one day, let cool, and refrigerate. Form into balls, stuff with cheese, and chill on the baking sheet the next day. Then fry just before serving, in all their ooey-gooey glory."

List of Ingredients

â—¦ 4 tablespoons unsalted butter
â—¦ 2 shallots, finely diced (½ cup)
â—¦ 1 cup arborio rice
â—¦ ½ cup dry white wine
â—¦ 4 cups low-sodium chicken broth, warmed
â—¦ ¼ cup finely grated Parmigiano-Reggiano cheese
â—¦ 2 tablespoons chopped fresh sage, plus small leaves for serving
â—¦ Coarse salt and freshly ground pepper
â—¦ 6 ounces Taleggio cheese, rind removed, cut into ½-inch cubes
â—¦ ½ cup all-purpose flour
â—¦ 2 large eggs
â—¦ 2 cups panko
â—¦ Safflower oil, for frying
â—¦ Flaky sea salt (such as Maldon), for serving


Recipe

Heat 2 tablespoons butter in a medium saucepan over medium. Add shallots; cook, stirring occasionally, until tender, about 4 minutes. Add rice and cook, stirring, until toasted, about 1 minute. Add wine and cook, stirring, until absorbed.

Gradually add broth, 1 cup at a time, stirring until almost absorbed before adding more broth, until rice is just tender, 20 to 25 minutes. (You may not need all the broth.) Remove from heat, and stir in remaining 2 tablespoons butter and the Parmesan. Add sage; season with salt and pepper. Spread risotto in a 9-by-13-inch baking dish. Let cool completely. (If making ahead, cover and refrigerate up to 1 day.)

Form risotto into 1 ½-inch balls. Insert a cube of Taleggio in the center of each. Place flour, eggs, and panko in three shallow dishes; lightly beat eggs. Dredge each ball with flour, shaking off excess, dip in eggs, then coat in panko and transfer to a parchment-lined baking sheet.

Heat 2 inches oil in a heavy-bottomed pot over medium-high heat 360° F on a deep-fry thermometer. Working in batches, fry balls until golden brown, turning once, about 3 minutes per batch. Use a slotted spoon to transfer to paper towels to drain. Sprinkle with sea salt. Return oil to 360° F between batches.

Fry small sage leaves in oil until crisp and bright green, about 30 seconds. Transfer to paper towels to drain. Top risotto balls with fried sage and serve immediately.

Makes about 30